Best Crockpot Roasted Chicken Poulet Roti A Recipe Inspired By Che Recipes

POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT

Steps:

• In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
• Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F.
• Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
• Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
• Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
• Cut chicken and serve with gravy.

CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE

Steps:

• Put the onions in the bottom of your crockpot.
• Mix together the herbs and spices, rubbing them together with your fingers to blend.
• Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side.
• Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin.
• Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken.
• Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices!
• Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others.

CROCK POT ROASTED CHICKEN

Steps:

• Stuffing: Melt butter or margarine in frying pan.
• Add onion and celery.
• Saute until soft.
• Remove from heat.
• Mix in salt, pepper, parsley, and poultry seasoning.
• Add bread cubes.
• Toss well.
• Wrap mixture in foil, leaving an opening at the top.
• Chicken: Brush chicken with gravy browner, this is a must.
• Place in 5-quart slow cooker.
• Place foil pouch over chicken legs.
• Cover slow cooker.
• Cook on LOW for 8-9 hours or on HIGH for 4-4 1/2 hours.
• Make gravy with juice from chicken if desired.
• Stir stuffing before serving.

POULET ROTI WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• Wash the chicken and pat it dry with paper towels.
• Save the neck and gizzards, except for the liver.
• Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity.
• Soak the dried porcini in 2 cups of very hot water for 20 minute Drain them, saving the soaking water.
• Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes.
• Fill the cavity of the chicken with the sauteed mushrooms.
• Truss the chicken and rub it with 1 tablespoon of butter.
• Place the chicken, breast side down, in a heavy, shallow casserole and roast for about 20 minutes.
• Reduce the oven temperature to 375 degrees, turn the chicken on its side and roast another 15 minutes.
• Turn the chicken on its other side, roast another fifteen minutes, then turn the chicken breast side up, and finsh roasting for a total of about 1 1/4 hours ( skin should be golden and crisp, leg should move easily in its socket, and any juices should run clear)basting often (at least each time you turn it).
• Meanwhile, put the gizzards and neck in a small pot with 1/2 cup water and the mushroom liquid, strained through a fine sieve.
• Bring to a boil, lower the heat, and simmer 20 to 25 minutes until the liquid is reduced to 1 1/4 cups.
• Pour the liquid through a strainer and discard the gizzards and neck.
• Remove chicken from the oven, untruss, and put on a platter.
• Scoop the mushrooms out of the chicken and put them in the roasting pan with the reduced mushroom juices and the port if you are using it. Reduce by one third.
• Add salt and pepper to taste and whisk in 2 tablespoons cold butter until the sauce emulsifies.
• Cut the chicken as desired and cover with the wild mushroom sauce.

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)

Steps:

• Pre-heat oven to 450°F.
• Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
• Mash the garlic with the salt, using a fork or a mortar and pestle.
• Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
• Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
• Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
• Roast the chicken breast side down for 15 minutes.
• Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
• Baste frequently, using additional water and olive oil as needed.
• If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
• The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
• Let rest before carving.
• Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
• Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

CROCKPOT CURRIED CHICKEN WITH GINGER AND YOGURT

Steps:

• In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
• Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
• Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
• Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
• Serve with rice or pasta and sprinkle with the scallions.